Pumpkin and Sweet Potato Soup Recipe
Servings: 8 servings
Calories: 230kcal
What better way to celebrate fall than with the warm, simple deliciousness of a steaming bowl of smooth, velvety Pumpkin and Sweet Potato Soup!
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Ingredients
- 3 pound pie or sugar pumpkin it can be a bit smaller or larger
- 1 sweet potato medium or large
- 2 tablespoons olive oil
- 1 quart chicken stock homemade or purchased
- ½ cup heavy cream you can substitute half and half
- ⅓ cup 100% pure maple syrup
- ½ teaspoon nutmeg divided
- 1 teaspoon cinnamon divided
- 2 teaspoons kosher salt divided
- Optional: creme fraiche for serving
- Optional: roasted pumpkin seeds or pepitas for garnish
Instructions
- Prepare the vegetables. Preheat the oven to 350°F. Wash and dry the pumpkin and sweet potato. On a stable cutting board, carefully cut the pumpkin into quarters or smaller pieces. Scrape out the seeds and stringy fibers with a spoon; a serrated grapefruit spoon is handy here. Cut the sweet potato in half lengthwise. Leave the skins on.
- Season for roasting. Place the pumpkin and sweet potato on a rimmed baking sheet with the exposed flesh facing up. Brush the flesh with the olive oil. Sprinkle with 1 teaspoon kosher salt, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg. Reserve the remaining seasonings for the soup.
- Roast until tender. Bake for 30–45 minutes, or until a fork slides easily into both vegetables. Larger pieces may take longer. If one vegetable finishes first, remove it and let the other keep roasting.
- Remove the skins. Let the vegetables cool until you can handle them comfortably. Pull away the skins, or scoop the flesh out with a spoon.
- Place in a Dutch oven. Transfer the flesh to a large saucepan or Dutch oven and mash the larger pieces with a potato masher.
- Add the stock and syrup. Add the chicken stock and maple syrup. Cook over medium heat for about 10 minutes, stirring occasionally, until the mixture begins to simmer.
- Blend until smooth. Remove the pot from the heat and use an immersion blender to puree the soup. Keep the blender head submerged to prevent splashing. If using a countertop blender, let the soup cool slightly and blend in small batches, following your blender's instructions for warm liquids and steam venting. Return the soup to the pot.
- Finish and serve. Over low heat, stir in the cream and the remaining 1 teaspoon kosher salt, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg. Heat gently until warmed through. Taste before adding more seasoning or syrup. Ladle into bowls and, if desired, top with crème fraîche and roasted pepitas.
Video
Notes
- Use tenderness as your guide. Firm pumpkin or sweet potato won't blend into a velvety soup. Check both before removing them from the oven.
- Adjust the thickness at the end. Pumpkin size and moisture vary. If the soup is thicker than you like, stir in a little additional stock at a time.
- Keep the heat gentle after adding cream. Stir regularly to keep the thick soup from sticking to the bottom of the pot.
- Taste before adding extra sweetness. The recipe already includes maple syrup, and the vegetables contribute sweetness too.
- Add toppings to individual bowls. This keeps the pepitas crunchy and lets everyone choose their own finishing touch.
Nutrition
Calories: 230kcal | Carbohydrates: 31g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 20mg | Sodium: 773mg | Potassium: 844mg | Fiber: 2g | Sugar: 16g | Vitamin A: 18711IU | Vitamin C: 16mg | Calcium: 75mg | Iron: 2mg
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